NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken breast

1.5 cup sweet potato

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the cubed sweet potatoes on the sheet, drizzle with 0.5 tbsp olive oil, and sprinkle with a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 25 minutes, tossing halfway through, until the edges are golden and tender.

• 4

  While potatoes roast, season the chicken breast evenly with dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining 0.25 tbsp olive oil in a cast-iron skillet over medium heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the broccoli florets to the oven for the final 10 minutes of roasting until they are bright green and slightly charred.

• 7

  Squeeze fresh lemon juice over the rested chicken and serve alongside the roasted vegetables.